UPDATED: JULY 8, 2008

My name is Kim McCall and I have been baking cakes for approximately 25 years. At first it was a hobby, and before I realized it I have cakes coming out of my ears.

I am actually a graphic designer for a very large company and have been working at the same place for 29 years. I love challenging, creative work. The creative side of me has even ventured off into many different avenues. I also have my floral license and love flowers. It is almost next to impossible to do a wedding with fresh flowers and then in the same time frame create their wedding cake.

Back in the summer of 2004, I partnered up with a friend who had been baking cakes for 20+ years. We have been together successfully for 2.5 years, but her and her husband got the opportunity to relocate out of state. Now "The Pastry Bag" is totally owned and operated by myself.

I just got finished completing an addition onto the back of my house that I have converted into a commercial kitchen. I will be baking and decorating the marjority of my cakes there. Right now I am working on my health board certification. It is so nice to get my house free of cake supply clutter....it's starting to look normal again.

I will possibly start some cake decorating classes in the near future. If you are interested, please shoot me an email from the "contact us" button and describe what kind of class you would be interested in taking. Once I see what the interest level is, I will then decide what type of classes I could offer.

Specialty Cakes are are typically stacked like wedding cake tiers, and can be decorated in any theme, color, or design imaginable. Some specialty cakes might not be stacked, and more along the lines of a 3-D cake and are more of a piece of art work than they are cake. These type of cakes are more time consuming and labor intense that a novelty cake and in the end are generally a bit pricy. If you see a specialty cake that you like, but would rather streamline the expense, a novelty cake would probably be your best bet with some of the specialty cake designs. If you are still confused as to what "Speciality Cakes" are, I invite you to call me and let's discuss.

Around the holidays I do offer dessert trays. Recently I have started making specialized cookies. I do need at least a 4 week notice to do these. I will post when new products become available.

About a year ago, due to space and time constraints I decided to eliminate the small cakes and start my cake sizes at feeding 30-40. This was actually a good decision I don't regret making. For the time being, I am planning to keep this my policy. I am staying almost fully booked every weekend and sometimes have to turn down orders. I highly recommend that you call ASAP. I am limited as to how many cakes I can take on, especially during the work week. I list on the front page on this website my availablity. I would recommend that you check it frequently.